薬研キノコ
Birthplace, glad to hear it 🙌.
Walking and shopping.
I can walk anywhere for the sake of sake 😆.
Japanese>English
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産土Ubusuna
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Location
2226-2 Nishiyoshiji, Nagomi, Tamana-gun, KumamotoOpen in Google Maps
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ふじさん
I couldn't drink it all at once, and this is my impression on the fourth day after opening it.
There are almost no bubbles, just a hint of sweetness, acidity, and the aroma of the sake's yeast.
If I had to compare it to something else, I would say it is like Kaze no Mori Alpha 1.
Japanese>English
リューチャニスト
Memorandum.
Memorable.
My favorite drink 🍶.
My Best Sake #3.
Muscat, Berry🫐,
Pleasantly acidic and slightly effervescent,
Sweet and refreshing with a long finish,
A well-balanced sake.
It is a well-balanced sake that goes well with any meal.
But I don't need anything else.
I would be happy if I only had a sake from my hometown.
One of the things that makes me happy is being able to drink sansho.
Japanese>English
Ubusuna2024 山田錦 二農醸
さとし
I've had it a few times and I'm pretty sure it's the birthplace. 😋
I'd love to try some of the others! May you come across them 🙏.
Japanese>English
宝田
9.9
Weak top note, gentle lactic acidity, lychee, muscat, pear-like sweet aroma.
The mouthfeel is smooth and watery. First, an elegant yet intense sweet and sourness explodes in the mouth. The flavor is fresh fruit like pear and muscat. The taste reminded me of cherries and sweet strawberries.
As the temperature rises in the mouth, the sweet and sourness becomes more intense, but at the end, it is as smooth as water.
It is too good. The aftertaste is strong like pear.
Compared to the Rokunoh brew, it is less complex, clearer, and juicier.
It tastes like a fruit wine.
Japanese>English
ひっさん
One of the best outside drinks I've had in a long time ③.
My first sansho 😆Caahhh!
The label is so stylish!
The aroma is unobtrusive but nice...
The rich umami flavor comes through in the whispery taste, and it's surprisingly delicious.
Because of the time and effort that went into making this sake, it is not only moderately priced, but also hard to find 😓.
It's nice to be able to find this kind of sake when drinking out, sometimes 😌.
Japanese>English
ma-ki-
Hi Hitto, good evening!
Congratulations on your first production 🎉!
It's also the seventh farm brewery 🎵.
It has a stylish label ⤴️
I got mine the other day and I'm looking forward to drinking it 😋.
Japanese>English
ひっさん
Thank you, ma-ki-😊.
Seven Farmer's Brewery was an awesome product in the production line 🫢.
I don't know when I'll come across it next 🙄.
I envy you having it in stock 🤤.
I'm looking forward to opening the bottle 🍾.
Japanese>English
ch-072
Enjoyed during the festival
Stable taste, I like it very much!
Kumamoto Prefecture, Kikuchi River basin rice, 13%.
Japanese>English
Ubusuna2024穂増 六農穣
Ryo
A refreshing sake with a fizzy taste.
I saw it several times when I visited liquor stores around Kumamoto. I would like to buy it again when I visit.
Japanese>English
Natsu
It is delicious no matter how many times you drink it. The soft sweetness typical of Homasu and the slight lactic acid nuance are pleasant. It has a pleasant lactic acidity nuance.
Japanese>English
gratnitta
Quite good. Bubbly.
Japanese>English
Hori
We received San-do no Kako Go-no Brewery.
San-do is our family's Hall of Fame brand. This is the second bottle of Kako after the Four Farmers Brewery.
The regulations of Gononozo are as follows
(1) Rice grown in the Kikuchi River basin
(2) Nama-hashiroshi brewing
(3) Pesticide-free cultivation
(4) Fertilizer-free cultivation
(5) Wooden vat brewing
All of the Sanchi are delicious, but I think this Go-no-Mozo, which is brewed in wooden vats, is the one with the easiest to understand changes in flavor. (The next one I have not experienced yet, but I think it might be the Shichi-no-no-jo sake.
The atmosphere of Gononozo is a little different from that of Shichinonozo because it is brewed in wooden vats. The woody nuances unique to wooden vats are added, and the flavor is more complex.
Kako is more floral and fruity than Yamadanishiki. Personally, I would be happy if there was a second nonshuu brew of Kako, but it doesn't look like there will be one.
Japanese>English
Yamasaky
Slightly effervescent.
Steady and elegant taste.
It also goes well with the spicy Takana rolls.
The owner is young, but he is a very lively panda.
Japanese>English
のこあき
What is the Seven Farmers' Mistresses of the Highest Peaks of the Land of Origin?
Rice grown in the Kikuchi River basin
Fresh yeast yeast yeast
Cultivated without pesticides
Fertilizer-Free Cultivation
Wooden Oke Brewing
No additive yeast
Old style brewing
It is said that
The drinker's expectations for this method are only getting higher and higher...
But it's also more expensive 💦.
The soil is good enough for Ni No Jo, but I've never had the best wine of the season, and my expectations are high, so I easily reached out and bought it (laugh).
I'm going to enjoy it right away 🍶.
As usual, it has a gorgeous umami from the weak bubbles.
The elegant acidity lingers on the palate as it finishes.
Also, I was happy to see that they use sake in place of water in the "shiori" (a Japanese word for "shiori"), but I had an image that kijo-zake would be sweeter, but I didn't feel that with this one!
It's also delicious!
This is indeed the best of the season!
I was so captivated by the charms of sansho that I couldn't reach for the snacks because the sake alone was too much 🍶.
It was a satisfying weekend at Sanzu as always. ☺️
Japanese>English
じゅんちょる
This is the first time "San-do" has produced a "shichi-no-kozo" using the old brewing method "shiori.
The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming" that respects the diversity of bacteria and microbes, the "wooden vat brewing method" with the scent of cedar, as it was in the Edo period, and "yeast-free brewing" that takes a long time to brew to awaken natural yeast. The "additive-free yeast" brewing process, which takes a long time to awaken the natural yeast, and the "Shiori" brewing method, which is similar to the sake used to kill the eight-forked serpent in the ancient tale of Kojiki (the oldest chronicle of Japan).
The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo".
All of these elements are layered on top of each other to create a deep sense of concentration.
Please enjoy the taste of the condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world.
Japanese>English
ばび
Toast at Ubusuna on Sake Day
The popularity of Ubusuna is now well established.
I sometimes buy normal grade at Nishi-Koyama because I can still get points.
I sometimes buy it at Nishikoyama.
It tastes like a sweet Shinsei with a little sourness.
I can't buy Niimasa, but I can buy this
I can't buy Shinsei, but I can buy this one, so it's very useful.
Yamadanishiki Ninonozo
Alcohol content 13 degrees Celsius
Japanese>English
